Teriyaki Salmon Parcels

These Teriyaki Salmon Parcels are great for adding a fun element to a fish dish. The preparation is a fantastic way of learning excellent knife skills and making perfect measurements.


Serves One

  • 1 Tsp Soy Sauce
  • 1 Tsp Honey
  • ½ Garlic Clove
  • Drop of Vegetable Oil
  • 50g Tenderstem Broccoli
  • 100g Salmon Fillet
  • 1 small piece ginger
  • ¼ Red Chilli
  • 1 Spring onion
  • 50g Rice


  1. Heat the oven to 180ᵒc.
  2. Finely chop the garlic, ginger and chilli. Place into a bowl.
  3. Cut the ends of the broccoli off and thinly slice the spring onion and put aside for later.
  4. Add the soy sauce and honey to the garlic, ginger and chilli.
  5. Check the salmon fillet for any small bones.
  6. Cut out a 30x30cm piece of tin foil and brush the foil with vegetable oil.
  7. Place the broccoli on the one side of the foil and place the salmon on top.
  8. Spoon the sauce over the salmon fillet. Season with salt and pepper.
  9. Fold the empty side of the foil over the salmon. Seal the edges by folding together multiple times. Place the parcel on a baking sheet.
  10. Cook in the middle of the preheated oven for 15 minutes.
  11. Meanwhile, rinse the rice in a sieve under running cold water. Add the rice with 50ml of water to a saucepan. Allow to boil and then reduce the heat and cook until the rice is soft and fluffy. Drain any excess water in a sieve.
  12. Open the parcels and check that the salmon has paled in colour and has a flaky texture.
  13. Serve with the rice and spring onions.

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